2 or 3 zucchini sliced
1 cup flour seasoned with
1/2 teaspoon each salt,
parsley and oregano add to a zip lock bag
1 cup Italian flavored bread crumbs seasoned with 3 tablespoons grating cheese added to a zip lock bag
1/4 cup egg whites with 3 tablespoons water beat into them
In a large pie plate add the egg whites and zucchini slices to coat.
In the large zip lock bag with the flour mixture. Toss the zucchini slices (removing from the egg whites) into the bag to coat.
Next dip the flour coated zucchini back into the egg white mixture just to moisten a little.
Shake in a plastic bag filled with bread crumb mixture.
Place on a parchment lined baking sheet or cookie sheet lightly sprayed with cooking oil.
Drizzle tops with a little olive oil.
Bake on 400 degree hot oven until very browned and crisp looking on top around 35 minutes. Great dipped in some homemade Marinara fresh tomato sauce.
+claudia lamascolo author